European Beef Sausage Recipe

I started using this all beef sausage recipe because one whole branch of my extended family has dietary restrictions that don't let them eat pork.

Once I found out how great the sausage turned out, I added it to my regular sausage making rotation. It's become a favorite at our house.

I've said it before, but it does bear repeating. I see nothing wrong with using using ground beef straight from the supermarket for making most beef sausages. In this instance, I want the hamburger to contain between 15 and 20% fat.

If your burger is a bit more lean than that, grind up 1/4 to 1/2 lbs of beef suet to add to the mix.

If you start from scratch and grind your own meat, I recommend beef shoulder (chuck) to which you can add the same beef suet if need be.

Recipe

5 lbs ground beef

2 tablespoons kosher salt

1 tablespoon fine ground pepper

2 tablespoons whole mustard seed

1 tablespoon ground coriander

1 tablespoon granulated garlic

1 teaspoon dry mustard powder (I really like Coleman's)

1 teaspoon finely ground dry culinary bay leaf

1/2 teaspoon allspice

2 large pinches ground cloves

1 cup ice water

1 level teaspoon Prague powder or Instacure #1

Put your ground beef into a large mixing bowl. If you grind your own, use the medium disc on your sausage grinder. You will find it easier to grind the suet if you first cut it into 1 inch cubes and then refrigerate it for about half an hour to firm it up.

Combine the spices and cure in a small container and mix with the 1 cup of ice water.

Pour the spice, cure and water combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.

Stuff the meat and spice mixture into 35 mm beef or collagen casings, and link into convenient lengths (I like about 6 inch links)

When ready for the smoke house, apply about 3 hours of smoke for best flavor. Follow the smoking directions that you will find when you
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You can certainly make this as a fresh beef sausage recipe too. In that case, omit the cure from the mix, stuff the links, and refrigerate or freeze immediately.